Potato Chips With Creme Fraiche And Caviar Recipes

POTATO CHIPS WITH CAVIAR AND CREME FRAICHE

Steps:

• Top each potato chip with a small dollop of crème fraîche and a spoonful of caviar.
• Serve as needed

ROASTED FINGERLING POTATOES WITH CREME FRAICHE AND CAVIAR

Steps:

• Preheat the oven to 375 degrees F.
• In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
• Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.

HERB-BAKED POTATO CHIPS WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Preheat oven to 375° F. and brush 3 large baking sheets generously with some oil.
• With a mandoline or other manual slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush with some remaining oil. Sprinkle potatoes with dill and salt and pepper to taste.
• Bake slices in middle of oven until golden, 15 to 20 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Repeat procedure with remaining potatoes and baking sheets in same manner. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature.
• Top potato chips with 1 teaspoon each of caviar and crème fraîche or sour cream, side by side.

NEW POTATOES WITH CREME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 350 degrees F
• Wash potatoes and place on 2 lightly oiled cookie sheets. Bake for about 30 minutes.
• Cool potatoes before handling.
• Trim either end of each potato and then cut in half, leaving trimmed edges on the end to allow potatoes to sit upright. Using a small melon baller, scoop out inside of each potato half, leaving at least 1/8-inch edge.
• Fill pastry bag, fitted with a star tip, with creme fraiche. Fill each scooped-out potato half with piped creme fraiche.
• Garnish top of each potato with red or black lumpfish roe.

ROASTED FINGERLING POTATOES WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Preheat oven to 400°F. Combine potatoes, 2 tablespoons oil, and rosemary in large bowl. Sprinkle with salt and pepper and toss to coat. Brush large rimmed baking sheet with 1 tablespoon oil. Arrange potatoes, cut side down, in single layer on prepared sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 35 minutes. Cool 10 minutes on sheet. Place bowls of crème fraîche and caviar on large platter. Arrange potatoes, cut side up, around bowls and serve.

CAVIAR WITH HOUSE-MADE POTATO CHIPS AND LEMON CRèME FRAICHE

Steps:

• For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.
• For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.

CAVIAR POTATO CHIPS AND LEMON CREAM

Steps:

• In a small bowl, whisk together crème fraîche and zest. Top each potato chip with a small dollop of crème fraîche and a spoonful of caviar.

BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
• Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.

CAVIAR AND CRèME FRAîCHE TARTLETS

Steps:

• Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.

DILL MASHED POTATOES WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot; mash over low heat until almost smooth. Add crème fraîche and butter; whisk until smooth and fluffy. Stir in dill. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring frequently.)
• Top potatoes with caviar and serve.

CAVIAR SOUR CREAM DIP WITH POTATO CHIPS

Steps:

• In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
• Spoon caviar on top and serve with potato chips and celery sticks.

SWEET POTATO, CRèME FRAîCHE, AND CAVIAR BITES

Steps:

• Cut the sweet potatoes crosswise into 1/4 inch slices with a large sharp knife and with a sharp 1- to 1 1/2-inch decorative cutter cut a decorative shape from each slice. Steam the sweet potatoes in a steamer set over boiling water, covered, for 5 to 6 minutes, or until they are just tender, arrange them in one layer on a plate, and let them cool, their surface covered with plastic wrap. Chill the sweet potatoes for at least 1 hour or overnight. The sweet potatoes my be made 1 day in advance and kept covered and chilled.
• Arrange the sweet potatoes, patted dry, on serving plates, top each piece with 1/2 teaspoon of the crème fraîche and 1/8 teaspoon caviar, and garnish the "bites" with the dill.

TOASTED BRIOCHE ROUNDS WITH CREME FRAICHE AND CAVIAR

Steps:

• Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices. Place 1 tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at room temperature for up to 2 days.
• Place a dollop of creme fraiche on each round, and top with caviar.